Fill a big pot with water, add a good pinch of salt, and bring it to a boil. Add the pasta and cook it until it’s tender but still firm (check the box for timing). Before you drain the water, save about a cup of it—you might need it later. Drain the rest of the pasta in a colander.

Melt the butter in a skillet over medium-low heat until bubbly, about 2 minutes. Add minced garlic and cook for 1-2 minutes, stirring, until fragrant. This creates a flavorful base for your sauce.

Add heavy cream to the skillet with garlic butter, turn the heat to medium, and let it simmer for 4-6 minutes. Stir occasionally until it thickens and gets creamy.

Turn the heat to low. Slowly stir in the Parmesan and Romano cheeses until they melt, which takes about 3-4 minutes. Add salt, pepper, and nutmeg to taste. If the sauce is too thick, add a little of the pasta water you saved.

Add the drained fettuccine to the skillet and toss over low heat for 1-2 minutes until coated. Mix in extras like chicken or broccoli now to heat through. This helps the pasta soak up the sauce for a perfect, restaurant-style finish.

Serve the pasta on plates and pour any extra sauce on top. Add some chopped parsley and Parmesan for flavor and looks. Serve hot and enjoy.